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Prep Time: 23 Minutes Cook Time: 7 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll. Ingredients:
1 tablespoon butter |
1/4 cup chopped red shallots |
2 tablespoons chopped fresh basil leaves |
1 tablespoon minced fresh garlic |
1 teaspoon hot paprika |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 cup fresh spinach leaves |
1/4 cup diced portabella mushroom caps |
1/4 cup diced yellow bell pepper |
1 tablespoon sweet jamaican pepper sauce (such as pickapeppa sauce ®) |
1 tablespoon balsamic vinegar |
1 hoagie roll, split lengthwise |
Directions:
1. Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
2. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
3. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.
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